California Grilled Veggie Sandwich

Recipe View In a bowl, whisk together the mayonnaise, minced garlic, and lemon juice until well combined. Cover and refrigerate until ready to use. (Prep time: 5 minutes)

Recipe View Preheat your grill to high heat. Ensure the grates are clean and lightly oiled to prevent sticking. (Prep time: 10 minutes)

Recipe View Brush the sliced red bell peppers, zucchini, red onion, and yellow squash generously with olive oil. (Prep time: 5 minutes)

Recipe View Carefully arrange the oiled vegetables on the hot grill. Place the thicker peppers and zucchini closer to the center for more even cooking, and the red onion and yellow squash around the perimeter. Grill for approximately 3 minutes, then flip and continue grilling for another 3-5 minutes, or until tender and slightly charred. (Cook time: 6-8 minutes)

Recipe View Remove the grilled vegetables from the grill and set aside.

Recipe View Spread a generous layer of the garlic mayonnaise mixture on the cut sides of the focaccia bread. Sprinkle each side evenly with crumbled feta cheese. (Prep time: 3 minutes)

Recipe View Place the focaccia bread, cheese-side up, on the grill. Cover the grill and warm for 2-3 minutes, or until the bread is lightly toasted and the feta cheese is softened and slightly melted. Watch closely to prevent burning! (Cook time: 2-3 minutes)

Recipe View Remove the focaccia from the grill. Layer the grilled vegetables generously over one side of each focaccia piece. Serve immediately as open-faced sandwiches.